Food allergy has become an important food quality and safety issue,posing a challenge to the food industry and affecting consumer health.On the one hand,from the perspective of food processing industry,the diversity o...Food allergy has become an important food quality and safety issue,posing a challenge to the food industry and affecting consumer health.On the one hand,from the perspective of food processing industry,the diversity of food raw material ingredients,exogenous additives,and processing forms make the presence of allergens in modern food processing more complex.In addition,due to the lack of allergen identification,effective detection and allergenicity evaluation systems,there are serious deficiencies in the current theories and techniques for food allergen screening and detection,tracking and prediction,intervention and control;On the other hand,from the perspective of public health,meeting consumers'right to know whether there are raw materials containing food allergens in processed foods,and improving the credibility of government and people's satisfaction have become urgent matters;In addition,as people come into contact with more and more new borne novel foods,the probability of food allergy is also increasing.The food safety and health problems induced by increasingly complex,widespread and severe food allergy are difficult to avoid.In view of this,in response to the increasingly serious food allergy issues,this paper introduced the detection methods of food allergens,summarized the reduction and control techniques of food allergens,and elaborated hypoallergenic foods,which aims to provide the basis for preventing and controlling food allergy and ensuring the physical health of food allergy patients.展开更多
Introduction Seafood is a widely consumed and nutritionally rich food source,but it ranks among the top allergens,with shellfish and fish being major triggers of allergic reactions.These reactions,primarily caused by ...Introduction Seafood is a widely consumed and nutritionally rich food source,but it ranks among the top allergens,with shellfish and fish being major triggers of allergic reactions.These reactions,primarily caused by proteins such as tropomyosin(TM)in shellfish and parvalbumin(PV)in fish,can lead to life-threatening anaphylaxis in susceptible individuals.The development of hypoallergenic seafood is becoming increasingly important to provide safe alternatives for those with seafood allergies.This comment reviews recent advances in allergenicity mitigation strategies,highlighting the progress made and future potential in producing hypoallergenic seafood products.展开更多
Polyphenol is a kind of natural active substance with immunoregulatory activity.In this study,the immunoregulatory activities of Sargassum carpophyllum polyphenol(SCP)on the allergic reactions induced by shrimp tropom...Polyphenol is a kind of natural active substance with immunoregulatory activity.In this study,the immunoregulatory activities of Sargassum carpophyllum polyphenol(SCP)on the allergic reactions induced by shrimp tropomyosin were investigated.As the results,the SCP performed high hyaluronidase inhibition ability,which even greater than sodium chromoglycate(an anti-allergic medicine).SCP was able to affect the allergic reactions of RAW 264.7 macrophage cells via regulating the nuclear factor kappa-B(NF-κB),c-Jun N-terminal kinase 1/2(JNK1/2),extracellular regulated protein kinase 1/2(Erk1/2)and p38 mitogen-activated protein kinase(MAPK)cellular signaling pathways,weakened the degranulation degree and secretion of interleukin-4(IL-4),tumor necrosis factor-α(TNF-α)and histamine,and promoted the secretion of interleukin-10(IL-10)from RBL-2H3 mast cells.In BALB/c mouse model assay,after gavage of SCP,the mouse allergic symptoms got significantly alleviated,the cytokine(IL-4,IL-10 and interferon-γ(IFN-γ))secretion of mouse spleen lymphocytes were significantly declined and the allergic lung damage was relieved,which indicated SCP performed strong both in vitro and in vivo anti-allergic functions.Therefore,SCP could serve as candidate anti-allergic bioactive substances for shrimp induced allergy via immunoregulation.展开更多
Autophagy directly regulates the amyloid beta-peptide(Aβ)clearance,and its dysfunction occurs in the early pathogenesis of Alzheimer's disease(AD).We previously reported that docosahexaenoic acid-acylated astaxan...Autophagy directly regulates the amyloid beta-peptide(Aβ)clearance,and its dysfunction occurs in the early pathogenesis of Alzheimer's disease(AD).We previously reported that docosahexaenoic acid-acylated astaxanthin monoester(AST-DHA)showed neuroprotection against AD pathology.However,its in-depth mechanism and autophagic responses in AD brains are poorly understood.Herein,SH-SY5Y cells overexpressing the Swedish mutation(K595N/M596L)of APP gene were established to preliminarily evaluate the actions of AST-DHA on reducing Aβ_(1-42)levels and regulating autophagy.In microglial BV2 cells,AST-DHA and free astaxanthin(F-AST)recovered p62 and LC3Ⅱ/Ⅰlevels,and restored autophagy flux by rescuing the late phase of microglial autophagy.Notably,autophagic inhibitor bafilomycin A1 blunted the abilities of AST-DHA to reduce Aβ_(1-42)and fibral Aβ,suggesting that AST-DHA probably promoted Aβclearance in a microglial autophagy-dependent manner.Further studies in APP/PS1 mice verified that dietary AST-DHA and F-AST promoted Aβphagocytosis via microglial autophagy.Significant decreases of Iba1 and p62 were observed around Aβplaque in the hippocampus and cortex using triple fluorescence staining.Furthermore,AST-DHA exhibited superior performance over F-AST in restoring autophagic dysfunction,ameliorating Aβburden and cognitive deficit.Our findings suggest a possible mechanism of AST-DHA in improving AD by which it restores microglial autophagy to facilitate cerebral Aβclearance.It supports the future application of AST-DHA as an autophagic regulator in maintaining brain function.展开更多
Vibrio harveyi,a Gram-negative bacterium ubiquitous in marine environments,is recognized as an opportunistic pathogen affecting various aquatic organisms such as fish,shrimp,and shellfish.To enhance its environmental ...Vibrio harveyi,a Gram-negative bacterium ubiquitous in marine environments,is recognized as an opportunistic pathogen affecting various aquatic organisms such as fish,shrimp,and shellfish.To enhance its environmental resilience and adaptive capacity,V.harveyi employs a complex quorum sensing mechanism to modulate its virulence factors,such as bioluminescence,biofilm formation,and motility.Therefore,targeting the quorum sensing of V.harveyi could be a promising strategy to develop novel approaches to ensure the microbial safety of seafood products.This study aims to evaluate the impact of curcumin-mediated photo/sonodynamic treatment on quorum sensing in V.harveyi and its regulated functions.The results indicate a significant decrease of luminescence in V.harveyi following curcumin-mediated photo/sonodynamic treatment.Correspondingly,the biofilm formation ability and bacterial motility of V.harveyi were also greatly impaired by the treatment.Notably,the production of reactive oxygen species in bacteria induced by the photo/sonodynamic treatment could be the underlying mechanism involved in the observed disruption of quorum sensing.These findings underscore the great potential of photo/sonodynamic treatment as a promising strategy to disrupt quorum sensing and mitigate the virulence of V.harveyi,thereby contributing to the development of effective control strategies against this pervasive pathogen.展开更多
After thermal treatment,quail eggs pruduce an attractive flavor that is favored by consumers.In this study,the key aroma volatiles and their lipid precursors during thermal treatment were investigated by the electroni...After thermal treatment,quail eggs pruduce an attractive flavor that is favored by consumers.In this study,the key aroma volatiles and their lipid precursors during thermal treatment were investigated by the electronic nose,GC-MS,GC-O-MS and UPLC-Q-Exactive HF-X.The results exhibited that the raw and fresh flavor of raw egg yolks came from 1-Octen-3-ol,2-Ethyl-1-hexanol,1-Decene,and 1-Undecene.2-Methyl-3-octanone,Toluene,and some aromatic compounds worked synergistically to contribute to the aroma profile of boiled eggs.(+)-2-Bornanone,Octanal,2-Methyl-butanal,Nonanal,(.+Dihydro-3-hydroxy-4,4-dimethyl-2(3 H)-furanone,6,7-Dihydro-2,5-dimethyl-5 H-cyclopentapyrazine,(E)-2-methyl-6-(1-propenyl)-pyrazine,2-Ethyl-3,5-dimethyl-pyrazine,3,5-Diethyl-2-methyl-pyrazine,2,5-Dimethyl-pyrazine were the key flavor compounds in the fried egg and gave it the popcorn and roasted flavors.The statistical analysis of the lipid profile revealed that brief,high-temperature heating(100 or 200℃ for 10 min)in typical boiled and fried quail eggs had minor effects on the lipid nutritional value.PE-related lipids,particularly those containing 18-carbon fatty acids,contributed to the aroma formation of fried quail eggs.展开更多
Endogenous H_(2)O_(2) production by intestinal cells and commensal lactic acid bacteria plays an important role in reducing pathogenic infection.Few reports have addressed the influence of catalase-mimetic gold nanopa...Endogenous H_(2)O_(2) production by intestinal cells and commensal lactic acid bacteria plays an important role in reducing pathogenic infection.Few reports have addressed the influence of catalase-mimetic gold nanoparticles(AuNPs)on intestinal barrier function against invading pathogens.In this study,citrate-and tannic acid-stabilized 5 nm-sized AuNPs were orally administered to C57BL/6 mice daily for 21 day before and during 6 day of Salmonella enterica serovar Typhimurium(S.Typhimurium)exposure.High-throughput sequencing of fecal 16S rRNA revealed that AuNPs did not significantly alter gut microbiota diversity and community before S.Typhimurium challenge.Fecal bacterial enumeration with selective media during the 6-day S.Typhimurium challenge period unveiled that AuNPs markedly induced the increased Salmonella colonization and the decreased Lactobacillus abundance.AuNPs exacerbated S.Typhimuriuminduced food intake reduction,body weight loss,cecum/colon histopathological lesions,and mortality.In vitro growth kinetic and virulence assays demonstrated that AuNPs notably counteracted the H_(2)O_(2)-induced suppression of S.Typhimurium growth in liquid medium,migration on agar plate,and adhesion and invasion of Caco-2 cell monolayers.In comparison with AuNPs coated by tannic acid,citrate-coated AuNPs exerted significantly greater effects on S.Typhimurium-induced weight loss and mortality in vivo,as well as S.Typhimurium growth,migration,and invasion in the presence of H_(2)O_(2) in vitro,which correlated well with the superior catalase-mimetic activity of citrate-coated AuNPs than tannic acid-coated ones in serumsupplemented cell culture media according to the results of electron spin resonance oximetry.Overall,AuNPs may increase the risk of pathogenic Salmonella infection through catalytic decomposition of endogenous H_(2)O_(2).展开更多
Members of the multiple antibiotic resistance regulator(MarR)protein family are ubiquitous in bacteria and play critical roles in regulating cellular metabolism and antibiotic resistance.MarR family proteins function ...Members of the multiple antibiotic resistance regulator(MarR)protein family are ubiquitous in bacteria and play critical roles in regulating cellular metabolism and antibiotic resistance.MarR family proteins function as repressors,and their interactions with modulators induce the expression of controlled genes.The previously characterized modulators are insufficient to explain the activities of certain MarR family proteins.However,recently,several MarR family proteins have been reported to sense sulfane sulfur,including zero-valent sulfur,persulfide(R-SSH),and polysulfide(R-SnH,n≥2).Sulfane sulfur is a common cellular component in bacteria whose levels vary during bacterial growth.The changing levels of sulfane sulfur affect the expression of many MarR-controlled genes.Sulfane sulfur reacts with the cysteine thiols of MarR family proteins,causing the formation of protein thiol persulfide,disulfide bonds,and other modifications.Several MarR family proteins that respond to reactive oxygen species(ROS)also sense sulfane sulfur,as both sulfane sulfur and ROS induce the formation of disulfide bonds.This review focused on MarR family proteins that sense sulfane sulfur.However,the sensing mechanisms reviewed here may also apply to other proteins that detect sulfane sulfur,which is emerging as a modulator of gene regulation.展开更多
基金The authors appreciated the financial support from National Natural Science Foundation of China(32102091)Shandong Provincial Natural Science Foundation(ZR2021QC086)+3 种基金China Postdoctoral Science Foundation(2021M693026)Postdoctoral Innovation Project of Shandong Province(862105033022)Qingdao Postdoctoral Applied Research Project(862105040045)Research Funding of Ocean University of China(862001013187).
文摘Food allergy has become an important food quality and safety issue,posing a challenge to the food industry and affecting consumer health.On the one hand,from the perspective of food processing industry,the diversity of food raw material ingredients,exogenous additives,and processing forms make the presence of allergens in modern food processing more complex.In addition,due to the lack of allergen identification,effective detection and allergenicity evaluation systems,there are serious deficiencies in the current theories and techniques for food allergen screening and detection,tracking and prediction,intervention and control;On the other hand,from the perspective of public health,meeting consumers'right to know whether there are raw materials containing food allergens in processed foods,and improving the credibility of government and people's satisfaction have become urgent matters;In addition,as people come into contact with more and more new borne novel foods,the probability of food allergy is also increasing.The food safety and health problems induced by increasingly complex,widespread and severe food allergy are difficult to avoid.In view of this,in response to the increasingly serious food allergy issues,this paper introduced the detection methods of food allergens,summarized the reduction and control techniques of food allergens,and elaborated hypoallergenic foods,which aims to provide the basis for preventing and controlling food allergy and ensuring the physical health of food allergy patients.
文摘Introduction Seafood is a widely consumed and nutritionally rich food source,but it ranks among the top allergens,with shellfish and fish being major triggers of allergic reactions.These reactions,primarily caused by proteins such as tropomyosin(TM)in shellfish and parvalbumin(PV)in fish,can lead to life-threatening anaphylaxis in susceptible individuals.The development of hypoallergenic seafood is becoming increasingly important to provide safe alternatives for those with seafood allergies.This comment reviews recent advances in allergenicity mitigation strategies,highlighting the progress made and future potential in producing hypoallergenic seafood products.
基金financial support from National Natural Science Foundation of China(32102091)Fujian Province Specialized Project of Promoting High-Quality Development of Marine and Fishery Industry(FJHYF-L-2023-26)+4 种基金Shandong Provincial Natural Science Foundation(ZR2021QC086)China Postdoctoral Science Foundation(2021M693026)Postdoctoral Innovation Project of Shandong Province(862105033022)Qingdao Postdoctoral Applied Research Project(862105040045)Research Funding of Ocean University of China(862001013187).
文摘Polyphenol is a kind of natural active substance with immunoregulatory activity.In this study,the immunoregulatory activities of Sargassum carpophyllum polyphenol(SCP)on the allergic reactions induced by shrimp tropomyosin were investigated.As the results,the SCP performed high hyaluronidase inhibition ability,which even greater than sodium chromoglycate(an anti-allergic medicine).SCP was able to affect the allergic reactions of RAW 264.7 macrophage cells via regulating the nuclear factor kappa-B(NF-κB),c-Jun N-terminal kinase 1/2(JNK1/2),extracellular regulated protein kinase 1/2(Erk1/2)and p38 mitogen-activated protein kinase(MAPK)cellular signaling pathways,weakened the degranulation degree and secretion of interleukin-4(IL-4),tumor necrosis factor-α(TNF-α)and histamine,and promoted the secretion of interleukin-10(IL-10)from RBL-2H3 mast cells.In BALB/c mouse model assay,after gavage of SCP,the mouse allergic symptoms got significantly alleviated,the cytokine(IL-4,IL-10 and interferon-γ(IFN-γ))secretion of mouse spleen lymphocytes were significantly declined and the allergic lung damage was relieved,which indicated SCP performed strong both in vitro and in vivo anti-allergic functions.Therefore,SCP could serve as candidate anti-allergic bioactive substances for shrimp induced allergy via immunoregulation.
基金supported by the National Natural Science Foundation of China(32302063)Shandong Provincial Natural Science Foundation(ZR2023QC130)。
文摘Autophagy directly regulates the amyloid beta-peptide(Aβ)clearance,and its dysfunction occurs in the early pathogenesis of Alzheimer's disease(AD).We previously reported that docosahexaenoic acid-acylated astaxanthin monoester(AST-DHA)showed neuroprotection against AD pathology.However,its in-depth mechanism and autophagic responses in AD brains are poorly understood.Herein,SH-SY5Y cells overexpressing the Swedish mutation(K595N/M596L)of APP gene were established to preliminarily evaluate the actions of AST-DHA on reducing Aβ_(1-42)levels and regulating autophagy.In microglial BV2 cells,AST-DHA and free astaxanthin(F-AST)recovered p62 and LC3Ⅱ/Ⅰlevels,and restored autophagy flux by rescuing the late phase of microglial autophagy.Notably,autophagic inhibitor bafilomycin A1 blunted the abilities of AST-DHA to reduce Aβ_(1-42)and fibral Aβ,suggesting that AST-DHA probably promoted Aβclearance in a microglial autophagy-dependent manner.Further studies in APP/PS1 mice verified that dietary AST-DHA and F-AST promoted Aβphagocytosis via microglial autophagy.Significant decreases of Iba1 and p62 were observed around Aβplaque in the hippocampus and cortex using triple fluorescence staining.Furthermore,AST-DHA exhibited superior performance over F-AST in restoring autophagic dysfunction,ameliorating Aβburden and cognitive deficit.Our findings suggest a possible mechanism of AST-DHA in improving AD by which it restores microglial autophagy to facilitate cerebral Aβclearance.It supports the future application of AST-DHA as an autophagic regulator in maintaining brain function.
基金financially supported by National Natural Science Foundation of China(32272450)Science Fund for Distinguished Young Scholars of Fujian Province(2023J06020)Special Funds for Science and Technology Innovation of Fujian Agriculture and Forestry University(KFB23132A)。
文摘Vibrio harveyi,a Gram-negative bacterium ubiquitous in marine environments,is recognized as an opportunistic pathogen affecting various aquatic organisms such as fish,shrimp,and shellfish.To enhance its environmental resilience and adaptive capacity,V.harveyi employs a complex quorum sensing mechanism to modulate its virulence factors,such as bioluminescence,biofilm formation,and motility.Therefore,targeting the quorum sensing of V.harveyi could be a promising strategy to develop novel approaches to ensure the microbial safety of seafood products.This study aims to evaluate the impact of curcumin-mediated photo/sonodynamic treatment on quorum sensing in V.harveyi and its regulated functions.The results indicate a significant decrease of luminescence in V.harveyi following curcumin-mediated photo/sonodynamic treatment.Correspondingly,the biofilm formation ability and bacterial motility of V.harveyi were also greatly impaired by the treatment.Notably,the production of reactive oxygen species in bacteria induced by the photo/sonodynamic treatment could be the underlying mechanism involved in the observed disruption of quorum sensing.These findings underscore the great potential of photo/sonodynamic treatment as a promising strategy to disrupt quorum sensing and mitigate the virulence of V.harveyi,thereby contributing to the development of effective control strategies against this pervasive pathogen.
基金funded by the National Key R&D Program of China(2021YFD2100100).
文摘After thermal treatment,quail eggs pruduce an attractive flavor that is favored by consumers.In this study,the key aroma volatiles and their lipid precursors during thermal treatment were investigated by the electronic nose,GC-MS,GC-O-MS and UPLC-Q-Exactive HF-X.The results exhibited that the raw and fresh flavor of raw egg yolks came from 1-Octen-3-ol,2-Ethyl-1-hexanol,1-Decene,and 1-Undecene.2-Methyl-3-octanone,Toluene,and some aromatic compounds worked synergistically to contribute to the aroma profile of boiled eggs.(+)-2-Bornanone,Octanal,2-Methyl-butanal,Nonanal,(.+Dihydro-3-hydroxy-4,4-dimethyl-2(3 H)-furanone,6,7-Dihydro-2,5-dimethyl-5 H-cyclopentapyrazine,(E)-2-methyl-6-(1-propenyl)-pyrazine,2-Ethyl-3,5-dimethyl-pyrazine,3,5-Diethyl-2-methyl-pyrazine,2,5-Dimethyl-pyrazine were the key flavor compounds in the fried egg and gave it the popcorn and roasted flavors.The statistical analysis of the lipid profile revealed that brief,high-temperature heating(100 or 200℃ for 10 min)in typical boiled and fried quail eggs had minor effects on the lipid nutritional value.PE-related lipids,particularly those containing 18-carbon fatty acids,contributed to the aroma formation of fried quail eggs.
基金financially supported by National Natural Science Foundation of China(No.82003444)Hainan Province’s Key Research and Development Project(No.ZDYF2024XDNY191)+3 种基金Major Science and Technology Project of Haikou City(No.2023-001)Science and Technology Innovation Program of Sanya City(No.2022KJCX59)Yantai Development Zone Science and Technology Leading Talent Project(No.2021RC014)Major Scientific and Technological Innovation Project in Shandong Province(No.2022CXGC020414).
文摘Endogenous H_(2)O_(2) production by intestinal cells and commensal lactic acid bacteria plays an important role in reducing pathogenic infection.Few reports have addressed the influence of catalase-mimetic gold nanoparticles(AuNPs)on intestinal barrier function against invading pathogens.In this study,citrate-and tannic acid-stabilized 5 nm-sized AuNPs were orally administered to C57BL/6 mice daily for 21 day before and during 6 day of Salmonella enterica serovar Typhimurium(S.Typhimurium)exposure.High-throughput sequencing of fecal 16S rRNA revealed that AuNPs did not significantly alter gut microbiota diversity and community before S.Typhimurium challenge.Fecal bacterial enumeration with selective media during the 6-day S.Typhimurium challenge period unveiled that AuNPs markedly induced the increased Salmonella colonization and the decreased Lactobacillus abundance.AuNPs exacerbated S.Typhimuriuminduced food intake reduction,body weight loss,cecum/colon histopathological lesions,and mortality.In vitro growth kinetic and virulence assays demonstrated that AuNPs notably counteracted the H_(2)O_(2)-induced suppression of S.Typhimurium growth in liquid medium,migration on agar plate,and adhesion and invasion of Caco-2 cell monolayers.In comparison with AuNPs coated by tannic acid,citrate-coated AuNPs exerted significantly greater effects on S.Typhimurium-induced weight loss and mortality in vivo,as well as S.Typhimurium growth,migration,and invasion in the presence of H_(2)O_(2) in vitro,which correlated well with the superior catalase-mimetic activity of citrate-coated AuNPs than tannic acid-coated ones in serumsupplemented cell culture media according to the results of electron spin resonance oximetry.Overall,AuNPs may increase the risk of pathogenic Salmonella infection through catalytic decomposition of endogenous H_(2)O_(2).
基金supported by the National Natural Science Foundation of China(Nos.92351302,91951202,and 32201982).
文摘Members of the multiple antibiotic resistance regulator(MarR)protein family are ubiquitous in bacteria and play critical roles in regulating cellular metabolism and antibiotic resistance.MarR family proteins function as repressors,and their interactions with modulators induce the expression of controlled genes.The previously characterized modulators are insufficient to explain the activities of certain MarR family proteins.However,recently,several MarR family proteins have been reported to sense sulfane sulfur,including zero-valent sulfur,persulfide(R-SSH),and polysulfide(R-SnH,n≥2).Sulfane sulfur is a common cellular component in bacteria whose levels vary during bacterial growth.The changing levels of sulfane sulfur affect the expression of many MarR-controlled genes.Sulfane sulfur reacts with the cysteine thiols of MarR family proteins,causing the formation of protein thiol persulfide,disulfide bonds,and other modifications.Several MarR family proteins that respond to reactive oxygen species(ROS)also sense sulfane sulfur,as both sulfane sulfur and ROS induce the formation of disulfide bonds.This review focused on MarR family proteins that sense sulfane sulfur.However,the sensing mechanisms reviewed here may also apply to other proteins that detect sulfane sulfur,which is emerging as a modulator of gene regulation.
